I've not used extra pale Maris otter to brew anything other than English beers, but I'm wondering if anyone has any experience here. Crisp advertise it as suitable for lager brewing but obviously it's going to have less pilsner character than proper pils malt.

Is the trade off reasonable or should I source some pilsner malt? I'm looking to brew a grisette which is roughly a table Witbier. 50/50 pale and torrified.